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Cinnamon Swirl Bread

February 13, 2020 by Tina Verrelli 20 Comments
Modified August 16, 2020 at 9:27 pm

Homemade Cinnamon Swirl Bread with raisins with 4 sliced cut and shingled on cutting board, knife and green striped kitchen towel

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Easy Homemade Bread!

What’s better than a warm loaf of homemade bread? One with a cinnamon sugar swirl! Yum! We love this Cinnamon Swirl Bread still warm from the oven or toasted the next day! This simple recipe makes 1-loaf. You can easily mix and knead the dough by hand, with your food processor or in your stand mixer!

Don’t forget to spread on a little butter! Have 5 minutes – make your own butter! You won’t believe how amazing homemade butter tastes and how easy it is to make! Recipe here!

Has my Dough Risen Enough?

Most bread recipes tell you to let your dough “rise until double” – but how do you know when it’s doubled? – especially if it’s rising in a rounded bowl or a zip top bag? I’ve heard it’s best to let your dough rise in a straight sided container…

I don’t have many perfectly straight sided containers – but since I mixed my dough in my food processor – I figured I could use the food processor bowl for raising (rising?) my dough as it’s perfectly straight sided!

I removed the dough after mixing – wiped out any remaining dough bits, wipe with oil (or lightly spray), settle the dough to the bottom and cover with plastic wrap. Get down to eye level and place a piece of tape where the dough would rise to when doubled – now you’ll know (more) precisely when your dough has risen until double!

How to Form the Swirled Loaf:

Pat your dough (or use a rolling pin) into a 8″ by 12″ rectangle and sprinkle with cinnamon sugar.

Roll up dough, then tuck / pinch ends and seam so all the cinnamon sugar stays inside.

Butter your pan, settle the dough in, butter the plastic wrap where the dough may touch while rising.

The Second Rise:

Let the dough rise in the pan until it pokes up about 3/4-inch above the top of the pan. It will rise up a little more during baking.

Video: Cinnamon Swirl Bread + Overview of KitchenAid 9-Cup Food Processor Plus

Homemade Cinnamon Swirl Bread with raisins with 4 sliced cut and shingled on cutting board, knife and green striped kitchen towel

Cinnamon Swirl Bread

What's better than a warm loaf of homemade bread? One with a cinnamon sugar swirl! We love this Cinnamon Swirl Bread still warm from the oven or toasted the next day! This simple recipe makes 1-loaf! You can easily mix and knead the dough by hand, with your food processor or in your stand mixer!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Breakfast/Brunch
Keyword: bread
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 57 minutes
Servings: 1 loaf (8.5" x 4.5" x 2.5")

Ingredients

Dough:

  • 1/4 cup water (room temperature) plus extra if needed
  • 1/2 cup milk, room temperature
  • 1 large large egg, lightly beaten
  • 2 1/2 cups all-purpose flour plus extra as needed
  • 1 teaspoon salt
  • 1 1/4 oz. package or 2 1/4 teaspoons instant/rapid rise yeast
  • 2 tablespoons butter, softened
  • 3 tablespoons granulated sugar
  • 1/2 cup raisins optional
  • oil or non-stick spray for greasing

Cinnamon Filling:

  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon

Egg Wash:

  • 1 large egg
  • 1 tablespoon water

Instructions 

  • You can mix the dough by hand, with a stand mixer or in a food processor.
  • Combine the water, milk and egg in a liquid measuring cup.

Food Processor:

  • Use dough blade or metal multi-purpose blade (if you don't have a dough blade) - Add: flour, salt, yeast, butter, sugar and raisins (see note) pulse to combine dry ingredients. Then, add liquid while running unit on high speed. When mixture comes together into a soft dough (it won't quite form a ball - it's a slightly sticky/wetter dough), pulse several times to knead dough. If dough seems way too wet or dry, you can add a little flour or water. Turn dough out onto lightly floured surface and knead by hand for a few turns.

Stand Mixer:

  • Use dough hook. (or start with flat beater and mix just until wet and dry ingred. come together into shaggy texture - then switch to dough hook) Use only Speed 2. Combine wet ingredients in a measuring cup. Combine all dry ingredients (+butter) in mixer bowl. While stirring the dry ingredients, pour the liquids in a slow steady stream. Knead dough on speed 2 for 3-5 minutes or until a soft dough forms. (it won't quite form a ball - it's a slightly sticky/wetter dough) If dough seems too wet or dry, you can add a little flour or water.

Mixing/Kneading By Hand:

  • In large bowl, stir together dry ingredients (+butter), then stir in wet ingredients. Once mixture forms shaggy texture. Turn out onto lightly floured surface and knead 5-7 minutes or until dough becomes smooth and supple. This dough will be slightly sticky/wetter. Only sprinkle with enough flour to make it workable. A bench knife/scaper may be handy to use.

First Rise/Ferment

  • If refrigerating dough overnight: Place dough in lightly greased zip-top bag and refrigerate for 8-12 hours. If making bread the same day, place dough in lightly greased bowl, turn dough in greased bowl to coat with oil. Cover bowl with plastic wrap and set in warm place to rise. Allow dough to rise 1 - 2 1/2 hours or until doubled in size.

Form Loaf/Second Rise-Proof

  • Make Cinnamon Sugar Filling: In small bowl, stir together 3 tablespoons sugar and 3 teaspoons ground cinnamon.
  • Remove dough from container, gently press to deflate. On lightly floured surface pat dough (or use rolling pin) into a 8" x 12" rectangle. (short side facing you). Sprinkle dough rectangle evenly with cinnamon sugar. Start rolling the dough from short end. Tuck and pinch the ends and pinch together the seam to seal. Butter a 8.5" x 4.5" x 2.5" pan. Place dough in pan and cover with a greased sheet of plastic wrap.
  • Place dough in warm place to rise. While dough is rising preheat oven to 350 degrees F. (325 if using glass or very dark colored pan). Oven rack should be in a lower center position so top of loaf will end up in center of oven.
  • Make egg wash: whisk together egg and 1 tablespoon water.
  • When the dough has risen 3/4" above the edge of the baking pan, brush with egg wash and bake for 35-40 minutes or until deep golden brown and 185-190 degrees in center when checked with instant read thermometer.
  • Let dough rest in pan for 5 minutes - then turn out onto cooling rack. Cool loaf on its side for about 45 minutes before slicing.

Notes

Adding Raisins?

When using food processor:
If using the plastic dough blade you can add the raisins with the dry ingredients.
If you don't have a dough blade and you're using the metal multi-purpose blade, add the raisins when the dough is almost done - so they don't get too chopped up.
Storage:
The bread stays well for a couple days wrapped in plastic wrap - great toasted!  It can be frozen when completely cool for up to 3 months.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: bread, Breakfast, Breakfast & Brunch, Brunch, yeast dough Tagged With: Food Processor Recipe, homemade bread, mailchimp, stand mixer recipe

Reader Interactions

Comments

  1. Julie Foote

    March 20, 2020 at 10:02 pm

    Made this with my 9 cup food processor. Easy to make and absolutely delicious. Thanks for sharing, love your recipes

    Reply
    • Christina Verrelli

      March 21, 2020 at 9:37 pm

      Hi Julie – So glad you enjoyed! Take care of yourself!

      Reply
  2. Perry Tharp

    March 26, 2020 at 2:40 pm

    I followed the recipe to the letter and it turned out fantastic. My second batch I added melted butter to the sugar and cinnamon along with some chopped pecans and spread it out on the dough before I rolled it up and again it turned out wonderful. Thanks Tina!

    Reply
  3. Barbara

    April 12, 2020 at 8:37 pm

    Can I make it the same way in a bread machine? Or are there modifications to the recipe?

    Reply
    • Christina Verrelli

      April 13, 2020 at 12:41 pm

      Hi Barbara – I don’t have a bread machine – so I can’t say for sure. I did find this article – was interesting – maybe will help! How to Convert Recipes for Bread Machine

      Reply
    • Christina Verrelli

      April 13, 2020 at 12:48 pm

      Hi Barbara – I asked the chef/food stylist who I work with at QVC – she knows a lot about bread machines. She said you can do this: “They just need to add in this order
      All wet first
      Then all dry except yeast
      Then fat
      Then yeast

      If they use the rapid cycle they need to double the yeast”

      I guess also make sure the amount of dough is compatible with your bread machine.

      Reply
  4. Kristy

    April 25, 2020 at 7:36 am

    Made it this morning and it was quite delicious. Food processor didn’t seem to agree with the dough but otherwise it was good.

    Reply
    • Christina Verrelli

      April 25, 2020 at 8:45 pm

      Hi Kristy – Glad you enjoyed! You can always make this by hand or in a mixer too! Take Care!

      Reply
  5. Mitch

    July 12, 2020 at 9:44 am

    Thanks Tina for this recipe. I made this using Saigon Cinnamon from Costco and it made my mouth sing! It was also great toasted for a few days afterward till it all disappeared!

    Reply
    • Christina Verrelli

      July 12, 2020 at 1:26 pm

      Hi Mitch! So glad you enjoyed!! We love it toasted too! Take care!

      Reply
  6. Cecilia

    July 24, 2020 at 7:11 pm

    I followed your recipe. I just got the 9 cup kitchenaide food processor.slowky added 1/2 cup raisins. The motor over heated and started to smoke. Immediately let it cool down. Other than that, dough is rising nicely. Can’t wait to taste after baked. Thanks for recipe.

    Reply
    • Christina Verrelli

      July 25, 2020 at 3:04 pm

      Sure thing Cecilia – you don’t have to add the raisins slowly. Hope the bread turned out well for you!! Let me know if you enjoy!

      Reply
  7. Sara

    October 21, 2020 at 2:14 pm

    Is there a way to make the swirl more gooey ?

    Reply
    • Christina Verrelli

      October 21, 2020 at 5:57 pm

      Hi Sara – Thanks for reaching out! Generally – When you add butter to the swirl mixture – it keeps the bread layers from adhering together and you get a lot of separation in your bread layers – making it hard to keep in a nice slice. When I’m craving that super gooey cinnamon yumminess – I make cinnamon rolls or sticky buns!! Take care!

      Reply
  8. Laura

    October 22, 2020 at 11:26 pm

    Hi Cristina, Thank you for sharing this recipe! Would the recipe work with a cinnamon-sugar top crust?

    Reply
    • Christina Verrelli

      October 23, 2020 at 8:00 am

      Hi Laura! Sounds delicious! I haven’t tried this personally – I wonder if sugar on the top would caramelize too much and burn?

      Reply
  9. Rowan

    January 9, 2021 at 8:06 pm

    5 stars
    Hi! I’m having trouble with my loaf being too small and the swirls sagging to the bottom of the pan. Any tips?

    Reply
    • Christina Verrelli

      January 29, 2021 at 2:37 pm

      Hi Rowan – Sounds like maybe it didn’t rise enough on the second rise?

      Reply
  10. Nikki

    January 13, 2022 at 12:19 pm

    Hello. I dont have a same size bread pan and wondering how much i should let it rise on second time. Should it rise double again?

    Reply
    • Christina Verrelli

      January 14, 2022 at 8:57 am

      Yes, I would let rise until just about double. Should be light and puffy when gently touched. If you’re using a larger pan, it will be a much shorter loaf.

      Reply

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